Italian salad succumbs to our many regional menus.
Yes, our cooking is seasonal, and we always enjoy a good amount of vegetables with our meal, but in general, if you happen to be traveling around Italy, you will come across only one kind of salad…what we called Insalata Mista (mixed salad). It is mainly some greens, a bit of carrot, a slice of onion and a couple of slices of tomato. This is probably why we waited so long before getting inspired to create something a little bit more…a dish that stands by itself; not a side dish, but a light lunch. Two quick things need to be said about this recipe,
– The Dressing: we mentioned in the video that we were going to prepare two different kind of dressings, one being the lemon/mint one… and the other one? Well, we forgot about it. It was our intention to tell you how in Italy it always is about the Olive Oil, Vinegar (not always balsamic), Salt and Pepper….and make clear that fancy salad dressing are not really part of the Tuscan Repertoire.
– The Farro (Emmer Wheat): it is very hard to find in your local store, and when you come across it you are tempted to invest that kind of money on a steak…Your best bet is the internet, if you would like to try it! Even without the Farro, this salad is a filling healthy dish, you just need to be more generous with the other ingredients. And please, do not mind Deborah, she always calls it Buck Wheat…it is not!